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Korean BBQ Pork Baked Beans
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Korean BBQ Pork Baked Beans

A baked bean recipe inspired by Korean spicy bbq pork aka jeyuk bokkeum
Prep Time30 minutes
Cook Time6 hours
bean soaking1 day
Total Time1 day 6 hours 30 minutes
Course: Side Dish
Cuisine: American, Korean, Southern
Keyword: Mash-Up, Spicy
Servings: 10 servings
Calories: 353kcal

Ingredients

  • 1/2 pound dried pinto beans
  • 1/2 pound dried great northern beans
  • olive oil
  • 1.25 pounds boneless pork shoulder cut into chunks
  • 1 medium onion diced
  • 2 pears Asian or whatever you can find, diced
  • pinch of salt
  • 10 cloves garlic peeled and cut in half
  • 3 fresno chili pepper seeds removed and diced
  • 4 cups broth I used garlic broth, chicken or veggie is fine
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil plus more for garnish
  • 1/4 cup gochujang I used medium spice
  • 2 tablespoons oyster sauce
  • 1 teaspoon gochugaru or more to taste
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons honey
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 tablespoons grated ginger

Garnish

  • sesame seeds
  • sesame oil
  • gochugaru
  • scallions

Instructions

  • Add the beans to a large bowl and fill with water. Cover and let sit for at least 12 hours. Strain and rinse.
  • Preheat oven to 325
  • Add some oil to the bottom of a pan and preheat to medium high. Add in the pork, onion, and pear. Sason with a pinch of salt but go light because there is a lot of salty things going in here later. Cook, stirring often, for about 12 minutes, to lightly brown some of the pork and onions.
  • Add in the garlic and chili peppers and stir. Cook 5 minutes stirring occasionally.
  • Add in the beans and the broth. Stir to combine. Add in all the remaining ingredients except for the ginger, and the garnishes.
  • Cover and put into the oven at 325. Cook for 1 hour.
  • Stir and reduce heat to 275. Cook for about 5 hours. During this time, you can add water if it seems dry, or remove the cover if it seems to wet. Stir it every hour and a half or so, and test the beans for tenderness during the last hour.
  • When the beans are just about tender, stir in the ginger and cook another 20 minutes.
  • Remove from heat and serve. Serve the garnishes on the side to top the beans with.

Nutrition

Calories: 353kcal | Carbohydrates: 57g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 827mg | Potassium: 1131mg | Fiber: 10g | Sugar: 23g | Vitamin A: 303IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 4mg